In a medium saucepan, combine 3 cups of favorite chips (I used 2 cups of Dark Chocolate & Mint and 1 cup semi-sweet) with one can of sweetened condensed milk. Melt over medium-low heat.

Remove from heat; stir in 1 tsp. vanilla and mix until smooth.

Pour into parchment paper lined pan. Chill for two hours. Cut in squares to serve.

Notes

This recipe can be adapted to use your favorite flavored chips. Peanut butter is a natural, but butterscotch is amazing.I like to reserve a few chips to sprinkle on top of the fudge or stir in 1 cup of chopped nuts before chilling.

My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.